Beef Stroganoff

By: Heather T

I have received several requests for my Slow-Cooker Beef Stroganoff recipe, so I thought I would share. This is my husbands all-time favorite meal, and it is so EASY!!!
2 lbs. of Stew Beef
1 can of Cream of Mushroom Soup
1 can of Cream of Celery Soup
1 pkg. of Lipton Onion Soup Mix
2 cups of Sour Cream
Add beef, soups and a 1/2 a cup of water to the slow cooker. Mix together. Cook on low for 8-10 hours. Do not take the lid off the slow cooker!! Add sour cream right before serving.
You can put this on top of egg noodles, mashed potatoes or my favorite, rice.

Tater Tot casserole

Tater Tot Casserole
By: Marilene R

Makes a 9 x 13 panful

2 lb bag of tater tots (enough to cover the top of the pan)
bag of frozen vegetables of choice
1 lb of ground beef
2 (10 ½ oz or 1 family size) cans of cream of mushroom soup
Cheddar or Colby cheese, grated (enough to cover the pan)

Preheat the oven to 350. Brown the ground beef. Place the browned ground beef as the bottom layer of the pan. Place the vegetables as the next layer. Then, pour the condensed soup on top of the vegetables. Cover with a layer of grated cheese. Top with a layer of tater tots (as many as desired).

Bake at 350 for 30 minutes. Then, raise to 450 for 15-20 minutes.

Salad Shirazi

Salad Shirazi
By: Marilene R

3 long English seedless cucumbers
6 large tomatoes
3 medium sweet onions
3 Tbsp. dry parsley (re-hydrated in water)
3 lemons- juiced
1/3 cup extra virgin olive oil
2 tsp. salt
pepper to taste

Peel cucumbers then dice cucumbers, tomatoes and sweet onions. Rehydrate parsley in one cup of water for 10 minutes, then drain. Stir all ingredients together. Ready to serve!

Green Salad with Candied pecans

Salad From Stacy P

Candied Pecans

1 egg white
1 tsp vanilla
1 Tbs of water
1 pound of pecans
1 cup sugar
1 tsp. Nutmeg (or allspice)
1 tsp cinnamon
1 tsp salt

Preheat the oven to 300°; Beat the egg white, vanilla and water until it is frothy (make sure it doesn’t peak). Add the pecans and drench the pecans in the mixture. Mix the sugar, nutmeg, cinnamon and salt in another bowl and then stir everything together until the sugar is dissolved. Line a big baking pan with foil then spread the pecans out on the pan. Bake for 45 minutes, stirring every 5-10 minutes (about every seven minutes is easiest for me).



Salad

Baby spinach
Mixed greens
Chopped scallions or green onions
Craisins
Can of mandarin oranges
Sprinkle on pecans
Always use Brianna’s blush strawberry vinaigrette for dressing

Mexican chicken casserole

MEXICAN CHICKEN CASSEROLE

Given by: Anita H

Vegetable oil cooking spray
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cheddar cheese soup 1 (10 3/4-ounce) can cream of mushroom soup
1 (10-ounce) can tomatoes
1 whole chicken, cooked, boned, and chopped or 4 cups leftover cooked chicken
1 (11 1/2-ounce) package flour tortillas
2 cups shredded Cheddar

Preheat the oven to 350˚. Spray a 13 by-9-inch pan with the cooking spray. Mix the soups, tomatoes and chicken to create a mixture. Lay two torillas flat to cover bottom of pan. Pour mixture in a layer, then add cheese. Create threee layers and add the remaining chesse to the top. Bake for 30 minutes.

Broiled or grilled Lemon chicken

Broiled or grilled Lemon chicken
Serves 4
Marilene R

MARINADE
Lemon zest of one lemon
1 cup lemon juice
1/2 cup olive oil
1 tsp minced garlic
Salt and pepper

MEAT
1.5 lbs boneless skinless chicken breasts

Vegetables
1 bunch of Broccoli or zucchini squash,
2 Red potatoes or 1 russet potato
8 oz mushrooms
* We use broccoli, red potatoes, snap peas, and two types of squash, yellow and zucchini
and it tasted pretty good like that

We cut all the veggies into large bite-size chunks and the chicken breasts in half.
Mix the marinade together in a large Ziploc bag. Then, add everything else. Let it marinate for at least one hour or longer (as long as overnight) turning the bag and moving the veggies around occasionally.

Remove the veggies and chicken from the marinade. Place vegetables and chicken on a cookie sheet sprayed with non-stick spray. Throw away the marinade. Bake 20-30 min at 375 degrees stirring and turning occasionally.Broiled or grilled Lemon chicken
Serves 4

MARINADE
Lemon zest of one lemon
1 cup lemon juice
1/2 cup olive oil
1 tsp minced garlic
Salt and pepper

MEAT
1.5 lbs boneless skinless chicken breasts

Vegetables
1 bunch of Broccoli or zucchini squash,
2 Red potatoes or 1 russet potato
8 oz mushrooms
* We use broccoli, red potatoes, snap peas, and two types of squash, yellow and zucchini
and it tasted pretty good like that

We cut all the veggies into large bite-size chunks and the chicken breasts in half.
Mix the marinade together in a large Ziploc bag. Then, add everything else. Let it marinate for at least one hour or longer (as long as overnight) turning the bag and moving the veggies around occasionally.

Remove the veggies and chicken from the marinade. Place vegetables and chicken on a cookie sheet sprayed with non-stick spray. Throw away the marinade. Bake 20-30 min at 375 degrees stirring and turning occasionally.

LEMON BLOSSOMS

LEMON BLOSSOMS
By: Anita H

-1 box yellow cake mix
-¾ Cup vegetable oil
-4 Large eggs
-box instant lemon pudding
GLAZE:
-Zest of 1 lemon
-3 Tbsp. Vegetable oil
-4 Cups sifted powdered sugar
-1/3 Cup fresh lemon juice
-3 Tbsp. water

Preheat oven to 350 degrees. Spray mini muffin pan with cooking spray. Combine cake mix, pudding, eggs and oil; blend until smooth (the batter will be thick). Drop no more than 1 Tbsp of batter into mini muffin tins. Bake about 12 minutes. Turn onto a tea towel. While muffins are baking, mix the glaze until smooth. Dip the warm muffins in glaze and cool on a wire rack, the glaze will harden in about 30 minutes. Store in airtight container.

Makes 48 mini muffins